Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cloves | Garlic, minced |
| 3 teaspoons | Fresh rosemary leaves, |
| Removed from the stem | |
| ½ teaspoon | Orange or lemon zest |
| 1 tablespoon | White wine OR orange juice |
| OR lemon juice | |
| ¼ teaspoon | Or more crushed dried red |
| Chile pepper | |
| Salt and pepper to taste | |
| ¼ pounds | Unsalted butter (1 stick), |
| Softened. |
Contributed to the echo by: Janice Norman To make each sauce, mix all the ingredients together well. Melt to serve. ROSEMARY BUTTER